Tsukemono

To preserve vegetables, many cultures have their own versions of pickles, such as sauerkraut in the West or Korean kimchi. In Japan, each prefecture has its own version of tsukemono utilizing local veggies. This recipe is for a very basic pickle that will appeal to many. You can replace the cucumber with daikon radish, cabbage, and so on. You can even add different flavors to the pickling liquid, such as wasabi or miso—the variations are endless.